This is a quick and simple recipe for my go-to Shio tare. It is basically a combination, or more bits and pieces of other recipes put together and modified through trail and error.
This method is by far no means perfect and still a big work in progress, but I have had good results using this in my Tonkotsu ramen. I am still trying to perfect the balance between the different flavors so It enhances and lifts the flavor of the broth.
It has a ton of glutamate from the MSG and synergistic inosinate from the ground chicken and pork. This shiitake powder also gives a nice boost of guanylate, another free form amino acid that is synergistic with glutamate. The idea behind all of this is that the isoninates and guanylates work together with the glutamates to create a synergistic effect and increase the umami flavor you would get by just using MSG on its own. The end result is that I am trying to create an atomic umami bomb.
You can read more about the science of umami here. I am no expert, quite the opposite, but I have basic understanding and I am just experimenting with different combinations and quantities of ingredients based on what I have learned so far.
Servings: yield of approx 700 ml
This is basically just a throw everything in the pot kind of recipe.
I basically bring the water to a boil, add the wet ingredients first to let the alcohol cook off for a minute then reduce to a simmer and then add all the other ingredients.
Just gently simmer this for about 1 hour on a low heat to extract all the goodness. Make sure to cover so the liquid does not evaporate too much.
When its done pass the liquid through a strainer, reserve and keep in the fridge for up to a week or freeze.
I usually use about 30 g of this tare to about 300 ml of unsalted stock or broth. Again this is your preference, maybe you like it more salty.
I would always experiment with a bowl first and adjust accordingly.